scholarly journals A Case Follow-Up Report: Possible Health Benefits of Extra Virgin Olive Oil

2004 ◽  
Vol 4 ◽  
pp. 853-858 ◽  
Author(s):  
Said Shahtahmasebi ◽  
Shahnaz Shahtahmasebi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Well Being ◽  
Extra Virgin Olive Oil ◽  
Blood Cholesterol ◽  
Healthy Population ◽  
Intraindividual Variation ◽  
Cholesterol Levels

In the course of a case study, a number of issues regarding the dynamics of blood cholesterol levels were identified. In this follow-up report, these issues are addressed. For example, issues of past behaviour and seasonality, intraindividual variation, and nonstationarity appear important over and above controllable variables such as diet and exercise. In this report, we conceptualise an alternative protective role for the dynamic blood cholesterol levels in a healthy population. Furthermore, regular consumption of extra virgin olive oil as produced in this case study may interact with the dynamics of cholesterol naturally. We recommend that future studies of this kind ought to include a time series of blood cholesterol based on daily measurements or intervals much shorter than the bimonthly measurements and to include measures of overall well being as covariates.

scholarly journals A framework for food traceability: case study – Italian extra-virgin olive oil supply chain

2020 ◽  
Vol 11 (1) ◽  
pp. 50-60 ◽  
Author(s):  
Rosita Guido ◽  
◽  
Giovanni Mirabelli ◽  
Enrico Palermo ◽  
Vittorio Solina ◽  
...  
Keyword(s):  
Supply Chain ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Traceability ◽  
Oil Supply

scholarly journals The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

2013 ◽  
Vol 54 (2) ◽  
pp. 2008-2015 ◽  
Author(s):  
N. Mulinacci ◽  
F. Ieri ◽  
G. Ignesti ◽  
A. Romani ◽  
M. Michelozzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Freezing Process ◽  
Over Time

The Success Factors of Food Events: The Case Study of Umbrian Extra Virgin Olive Oil

2015 ◽  
Vol 22 (2) ◽  
pp. 147-167 ◽  
Author(s):  
Andrea Marchini ◽  
Chiara Riganelli ◽  
Francesco Diotallevi
Keyword(s):  
Olive Oil ◽  
Success Factors ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 378-383 ◽  
Author(s):  
Raquel B. Gómez-Coca ◽  
Gabriel D. Fernandes ◽  
María del Carmen Pérez-Camino ◽  
Wenceslao Moreda
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameter ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters

scholarly journals The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2272 ◽  
Author(s):  
Katerina Sarapis ◽  
Colleen J. Thomas ◽  
Johanna Hoskin ◽  
Elena S. George ◽  
Wolfgang Marx ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Arterial Stiffness ◽  
Olive Oil ◽  
Dietary Intervention ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Potential Effect ◽  
Double Blind ◽  
Randomized Controlled

Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and arterial stiffness in healthy Australian adults. In a double-blind, randomized, controlled cross-over trial, 50 participants (age 38.5 ± 13.9 years, 66% female) were randomized to consume 60 mL/day of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a two-week washout period, participants crossed over to consume the alternate oil. Anthropometric data, peripheral BP, central BP and arterial stiffness were measured at baseline and follow up. No significant differences were observed in the changes from baseline to follow up between the two treatments. However, a significant decrease in peripheral and central systolic BP (SBP) by 2.5 mmHg (95% CI: −4.7 to −0.3) and 2.7 mmHg (95% CI: −4.7 to −0.6), respectively, was observed after HPOO consumption. Neither olive oil changed diastolic BP (DBP) or measures of arterial stiffness. The reductions in SBP after HPOO consumption provide evidence for a potentially widely accessible dietary intervention to prevent cardiovascular disease in a multiethnic population. Longer intervention studies and/or higher doses of EVOO polyphenols are warranted to elucidate the potential effect on DBP and arterial stiffness.

scholarly journals Sustainability Certification, a New Path of Value Creation in the Olive Oil Sector: The ITALIAN Case Study

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 501
Author(s):  
Luca Lombardo ◽  
Camilla Farolfi ◽  
Ettore Capri
Keyword(s):  
Olive Oil ◽  
Value Creation ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Qualitative Properties ◽  
Virgin Olive Oils ◽  
Italian Case ◽  
Oil Sector ◽  
Development And Evolution

The Italian extra virgin olive oil supply chain has considerable potential for embarking on a path of sustainable development and evolution. In Italy, the great variety heritage and the different pedo-climatic characteristics result in local olive growing systems with different management techniques, producing extra virgin olive oils that are strictly entwined to the territory, with peculiar qualitative properties. Nevertheless, numerous criticalities have been traditionally eroding the competitiveness of Italian olive growing that could find in sustainability certifications, a lasting driver of value creation. Shared standardizations and certifications that include the three pillars of sustainability are therefore necessary for the development of the process.

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